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Spatchcock Chicken
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spatchcock chicken with zesty tarragon, paprika, black pepper, and lemon cuts cooking time in half for a delicious meal.
Ingredients:
  • 2 (3 1/2) pound whole chickens, wingtips removed
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 0.25 teaspoon black pepper
  • 4 teaspoons olive oil
  • 2 lemons, thinly sliced and seeded
Instructions:
  • Preheat the oven to 450°F (230°C) and prepare a large rimmed baking sheet by lining it with foil.
  • Lay the chicken breast side down on a work surface. Use kitchen shears to cut along both sides of the backbone starting from the tail end. Remove the backbone.
  • Open the chicken like a book, breast side up. Press down on each side of the breast to crack it. Flatten the chicken and transfer it to one end of the baking sheet. Repeat with the second chicken.
  • In a small bowl, mix salt, tarragon, paprika, and pepper, then add oil and stir well. Gently lift the chicken skin and spread the tarragon paste underneath. Place lemon slices in a single layer under the skin.
  • Roast until the skin is crispy and an instant-read thermometer in the thickest part of the breast registers 165 degrees F, approximately 35 minutes. Allow the chicken to rest for 5 minutes before slicing each into 8 pieces.

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